Winery RitterGuldentaler Sonnenberg Grauer Burgunder Trocken
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Guldentaler Sonnenberg Grauer Burgunder Trocken from the Winery Ritter
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Guldentaler Sonnenberg Grauer Burgunder Trocken of Winery Ritter in the region of Nahe is a powerful.
Food and wine pairings with Guldentaler Sonnenberg Grauer Burgunder Trocken
Pairings that work perfectly with Guldentaler Sonnenberg Grauer Burgunder Trocken
Original food and wine pairings with Guldentaler Sonnenberg Grauer Burgunder Trocken
The Guldentaler Sonnenberg Grauer Burgunder Trocken of Winery Ritter matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of filet mignon in a crust, butternut soufflé or the mushroom pie, so simple and so good!.
Details and technical informations about Winery Ritter's Guldentaler Sonnenberg Grauer Burgunder Trocken.
Discover the grape variety: Grosse Arvine
Most certainly originating from the Swiss Valais - Martigny and Fully vineyards - it is the result of a natural intraspecific crossing between the rèze and a child of the arvine with which it should not be confused. Today, grosse Arvine is practically no longer cultivated and remains completely unknown in France, as in all other wine-producing countries.
Informations about the Winery Ritter
The Winery Ritter is one of of the world's great estates. It offers 32 wines for sale in the of Nahe to come and discover on site or to buy online.
The wine region of Nahe
Nahe is one of the smaller German wine regions, named after the Nahe river which joins the Rhein at Rheinhessen/bingen">Bingen. The viticultural carea here is characterised by dramatic topography with steep slopes and craggy outcrops of metamorphic rock. Like most of the regions on or near the Rhine, its most prestigious wines are made from Riesling. There are around 4,000 hectares (10,000 acres) of Vineyards, spread across seven Grosslagen (wine districts) and over 300 Einzellagen (individual vineyard sites).
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The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
